Rootbeer Recipe
Make Rootbeer Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
To serve
Method
Make the root beer syrup
- 1
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Bring to a simmer
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low so the liquid simmers gently. Simmer uncovered for 30 minutes to extract flavors, stirring once or twice during simmering.
- 3
Sweeten and reduce
After 30 minutes, add 1.5 cups packed brown sugar, 0.5 cups granulated sugar, 2 tbs molasses, and 0.25 tsp kosher salt to the pan. Stir until the sugars dissolve, then continue to simmer gently for 10–15 minutes more, until the liquid thickens slightly and coats the back of a spoon. Do not boil aggressively—keep it at a low simmer so it reduces evenly.
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Strain and cool
Line a fine-mesh strainer with cheesecloth (or use a fine sieve) and strain the syrup into a heatproof bowl or jar. Press the solids gently with the back of a spoon to extract as much syrup as possible, then discard the spent herbs and spices. Let the strained syrup cool to room temperature, then refrigerate until cold. The syrup will thicken slightly in the fridge. (Makes roughly 1.5–1.75 cups of syrup.)
- 6
Storage
Store the refrigerated syrup in a sealed container for up to 2 weeks. Reheat slightly if it becomes very thick before using, or loosen with a tablespoon of warm water.
Assemble and serve
- 7
Batch mixing (4 servings)
For a refreshment batch: combine the chilled syrup (about 1.5 cups) with 6 cups chilled carbonated water in a pitcher and stir gently to combine. This yields a 1:4 syrup-to-water ratio, a good starting strength for root beer.
- 8
Per-glass method
For one glass: fill a tall glass with about 1/2 to 3/4 cup ice (approx. ½–¾ cup). Pour in 3/8 cup (6 tbsp) chilled syrup, then slowly add 1.5 cups chilled carbonated water down the side of the glass to preserve fizz. Stir very gently once to combine. Taste and adjust—if you prefer a sweeter/stronger root beer, add an extra tablespoon of syrup per glass.
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Notes on carbonation
Use very cold carbonated water to preserve fizz. Do not shake the mixture or pour vigorously—slow pours and gentle stirring keep the drink effervescent and prevent overflow.
